Peppermint Shortbread Cookies
If you're looking for sweet treats to make for your holiday cookie tray or cookie swap, these peppermint shortbread cookies are perfect.
Servings 36 cookies
Calories 111kcal
Ingredients
- 1 cup butter (2 sticks) unsalted, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract or mint
- 2 cups all-purpose flour
- ⅓ cup sanding sugar if desired (holiday colors)
- 36 Hershey’s Kisses Candy Cane candies unwrapped
Instructions
- Preheat the oven to 350 degrees.
- Prepare a large baking sheet with parchment paper. Set aside.
- Beat the butter at a medium speed for 5 minutes. Scrape down the sides.
- Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Mix in the extracts until combined.
- Add the flour and beat until just mixed.
- Using a small (1 tablespoon) cookie scoop to portion the cookie dough and shape it into balls. Roll each ball in the sanding sugar if desired.
- Place the rolled dough on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- After removing the cookies from the oven, press one Hershey kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely.
Notes
- The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- To help the kisses hold their shape better, unwrap them and place them in the freezer until you are ready to add them to the baked cookies.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks.
- Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 7g | Calcium: 3mg | Iron: 0.3mg | Net Carbohydrates: 8g